Top 25 Indian Pasta Recipes You Should Try Out

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Indian cuisine is vast. Right from soups and appetizers to pakoras and biriyanis, there are many mouthwatering recipes you can try. Likewise, there are also countless ways you can cook up pasta. Here is offered 25 pasta recipes, each one of which is loaded with Indian flavors. While some are recipes from reputed chefs, others are time tested and proven recipes.

25 Must Try Pasta Recipes With Indian Flavors:

Check out the 25 Indian pasta recipes:

1. Spicy Indian Pasta:

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This one is a spicy delicacy packed with Indian spices, such as cumin seeds, mace, chili powder, coriander seeds, and black peppercorns. Prepared in a tomato sauce, this one will be loved by adults and kids alike. Adjust the spices according to your taste. While this one uses chicken stock, vegetarians can opt for vegetable stock. For a healthier version, use corn flour in the place of all purpose flour. Use the pasta of your choice.

2. Indian Style Masala Pasta:

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The best part of this recipe is that it is an excellent way to make your kids indulge in veggies without the latter making faces. The pav bhaji masala added in this recipe gives it a unique flavor. Just add a little sugar, if you feel it is too spicy. Do not forget the cheese for an Italian feel.

3. Indian Style Macaroni And Cheese:

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A combination of two comforting cuisine – Italian and Indian, this one is definitely a hot among the kids and even the non-pasta lovers. However, this one calls for the use of a whole load of spices. What I did was to cut down all the spices and add just a teaspoon of garam masala for an exotic rich touch. The dish was simply superb.

4. Vegetable Pasta Pulav:

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A tasty variation, it calls for the use of orzo or risoni pasta. It looks akin to rice and can easily be used in the place of rice to prepare a tasty pulav. The perfect blend of Indian spices, including cumin seeds, clove, cardamom, and cinnamon, this one is definitely a treat for the rice lovers. And, it can easily be packed as a lunchbox meal for the fussy kids. Serve along with an onion raita, if you are planning for a party.

5. Pasta Bisibele:

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This is my favorite. This is a spicy rice, lentils, and vegetables dish, which quite often makes its way into the breakfast delights in Karnataka, South India. However, I prefer it as a main course in lunch. It is one of the tasty ways to pack your fussy kid’s tummy with some tasty and healthy delights.
This recipe is the actual version of bisibele bhaat prepared in a pressure cooker, where is used in the place of rice. Make sure you have potato wafers in hand as you serve this delicacy.

6. Rajma Pasta:

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Packed with vitamins, protein, and fiber, this one is a tasty lunchbox menu. While the actual recipe calls for the use of butter and penne pasta, you can use olive oil and any pasta of your choice to make the dish healthier and visually attractive.

7. Tandoori Paneer Tikka Pasta:

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This is a delightful blend of cottage cheese marinated in yogurt gravy. It is flavored with assorted spices, such as red chili powder, ginger, garlic, carom seeds, and cumin seeds. It also includes onions, bell peppers, and tomatoes. The marinated paneer slices are then skewered on a satay stick and grilled or cooked on a non-stick griddle to perfection.

There are two ways of using pasta here. One is akin to the recipe mentioned above wherein you prepare a gravy and add cooked macaroni to it. Or you can follow what is mentioned below. Either way the pasta will taste awesome.

How To Proceed After Preparing Paneer Tikka:

  1. Cook pasta as per the instructions mentioned in the package. Drain and rinse the pasta with cold water. Keep aside to drain off completely.
  2. Transfer the panner tikka to a large mixing bowl, add drained pasta, and toss well.
  3. Serve hot as an appetizer.

8. Pasta Samosa:

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If you love samosas, then you will love this one also. An exotic blend of Indian and Italian cuisines, this is a treat for all the Indian snacks and pasta lovers. Serve it hot along with a steaming mug of ginger tea to beat that winter blues.

9. Pasta Upma:

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Give your traditional upma an Italian touch by including macaroni in the place of semolina. It is so simple. Just sauté in the onions after you roast the spices and cook tomatoes until pulpy. Mix in pre-cooked macaroni and mix well. Serve hot with the chutney of your choice. You have the option of adding vegetables to the mixture before adding pasta. You can also use penne pasta or bow tie pasta for variation. To zest up the recipe to catch your kids’ attention, use multi-colored pasta.

10. Pasta Dum Biryani:

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Cooked under dum [pressure], this one tastes fabulous. While the author has used bow tie pasta in the recipe, my choice would be orzo and it looks akin to rice and is sure to taste better.

11. Pasta Tikki:

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Give your Indian party a fusion touch with this pasta tikki. Make sure you add spices generously for a fiery touch. Keep oodles of green chutney and tomato ketchup to complement this adorably luscious appetizer.

12. Pasta Kheer:

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Fed up of preparing the same dessert every time? It is time to try something novel. Why don’t you try this macaroni kheer? Made with milk and flavored with sugar, this is sure to be loved by everyone. Make sure you add a pinch of saffron, roasted and dissolved in warm milk, for that richness. Plus, garnish splendidly with cashews roasted in clarified butter.

13. Pasta Pakora:

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The moment raindrops touch the ground, the demand for hot steamy pakoras paired with a spicy green chutney starts popping up in my home. While onion pakoras are always palate pleasing, I tried these penne pasta pakoras once. I omitted cheese and baking soda and made it a little fiery by adding chopped green chilies. It became an instant hit.

14. Pasta Gujiya:

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A classic Rajastani sweet recipe, it is prepared by using all-purpose flour. These dumplings are filled with mawa or khoya and dry fruits. Then these are deep-fried in clarified butter, and soaked in a sticky sugar syrup. I tried using macaroni along with khoya for the filling. The results were fabulous.

Ingredients:

For the Dough:

  1. All purpose flour – 2 cups
  2. Clarified butter – 1 cup
  3. Water – enough to prepare the dough

For the Filling:

  1. Khoya – ¾ cup
  2. Macaroni – ½ cup, cooked as per the instructions mentioned in the package and well-drained
  3. Sugar – 1 ½ cups
  4. Cardamom – 5, peeled, roasted, powdered
  5. Almonds – 1 ½ tbsp, finely chopped
  6. Clarified butter – for deep frying

For the Syrup:

  1. Sugar – 1 ½ cups
  2. Water – 1 ½ cups

Directions:


For the Dough:

  1. Mix in ¼ cup of the clarified butter into all-purpose flour.
  2. Sprinkling water, knead the mixture to make a smooth and stiff dough.
  3. Cover and keep the dough aside for 30 minutes.

For the Filling:

  1. Cook and drain pasta and keep aside.
  2. On a medium sized pan kept on medium to high flame, sauté khoya until it loses its raw flavor.
  3. Remove from heat and allow it becoming cool.
  4. Mix in sugar, pasta, cardamom powder, and almonds to the khoya.
  5. Divide the filling into equally sized ovals and keep aside.

How to Proceed:

  1. Knead the dough again and divide into equal sized balls.
  2. Roll each one onto 1/8 inch thick circle.
  3. Place the filling in the one half of the circle.
  4. Dampen the edges of the circle with water and fold the unfilled half in such a way that the stuffed circles resemble a crescent.
  5. Seal the edges thoroughly and cut away the excess portions.
  6. Add clarified butter to a deep-frying pan placed on medium to high heat.
  7. As the butter starts turning smokey, add one gujiya at a time.
  8. Deep fry, turning the sides in between, until both the sides turn golden brown.
  9. Meanwhile, in a deep saucepan, dissolve sugar and water for the syrup. Place on medium to high heat and simmer until the solution turns sticky.
  10. Take out the fried gujiyas and place on a kitchen towel to remove excess oil.
  11. Add gujiyas, one at a time, to sugar syrup and let it rest for a minute before transferring it to a plate.
  12. Serve hot sprinkled with powdered sugar. Store in an airtight container to be relished later.

15. Neipayasam With Pasta:

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Neipayasam is prepared using broken red rice and jaggery with loads of clarified butter added to the same. This makes a traditional Kerala dessert, which is often prepared as an offering for various festive occasions. I have used cooked orzo in the place of rice to prepare the same.

Ingredients:

  1. Orzo pasta – 1 cup
  2. Jaggery – 1 ½ cup, finely grated
  3. Clarified butter – 6 tbsp
  4. Raw rice /Unakkalari-1 cup
  5. Cardamom powder – 1 tsp
  6. Cashew nuts – 2 tbsp, chopped and roasted to golden in clarified butter

Directions:

  1. Cook pasta for a little more than the time mentioned in the package so that it becomes a little mushy.
  2. Wash jaggery well and add to a large pan with about ¼ cup water.
  3. Let the mixture boil, strain the dirt and place back in the pan.
  4. Allow jaggery to boil and start thickening.
  5. Add cooked pasta, mix well, and cook for about 5 to 7 more minutes. Keep stirring intermittently to prevent pasta from sticking to the bottom of the pan.
  6. Mix in clarified butter and let the mixture simmer for 2 minutes.
  7. Turn off the heat and mix in cardamom powder and roasted cashews.
  8. Serve hot.

16. South Indian Pasta :

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This is a simple pasta recipe wherein I have used whole wheat pasta with healthy vegetables and Sambar powder for the flavor. Make sure you use a generous amount of coriander leaves for the garnish.

Ingredients:

  1. Spaghetti – 1 cup, cooked al dente, drained and rinsed with cold water
  2. Mixed veggies – ½ cup, finely chopped, cooked until soft [carrot, beans, cauliflower, peas]
  3. Sambar powder – 1 tsp
  4. Salt – to taste
  5. Green chilies – 2, slit lengthways
  6. Coriander leaves – 1 tbsp, finely chopped
  7. Oil – 1 tsp
  8. Curry leaves – 5, coarsely chopped
  9. Mustard seeds – ½ tsp

Directions:

  1. Follow the instructions given on the pasta packet and cook al dente. Drain off excess water, rinse with cold water, and keep aside.
  2. Cook veggies until soft.
  3. Place a deep pan on medium to high flame and heat oil.
  4. Add mustard seeds and allow them to splutter.
  5. Add green chilies and curry leaves and sauté for a minute more.
  6. Add cooked veggies, salt, and sambar powder. Mix in well and cook for 2 more minutes.
  7. Add drained pasta and mix well.
  8. Mix in coriander leaves and serve hot.

17. Coconut Orzo Pasta:

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Whenever my mother used to make coconut rice, I used to be impatient. It is just yummy. A mildly spiced rice delicacy, the coconut is stir fried in coconut oil to a golden brown hue along with lentils and red chili. Here pre-cooked orzo is kept ready and mixed in with the coconut mixture.

Ingredients:

  1. Orzo – 1 ½ cups
  2. Grated coconut – 3/4 cup, freshly grated
  3. Mustard seeds – 1 tsp
  4. Bengal gram dal – 1 tbsp
  5. Urad dal – 1 tbsp
  6. Dried red chilies – 3, halved
  7. Green chilies – 3, slit lengthways
  8. Curry leaves – 12
  9. Coconut oil – 4 tsp
  10. Peanuts – 15, roasted with peel
  11. Salt – to taste

Directions:

  1. Cook orzo as the per the instructions mentioned on the package, and keep aside.
  2. Place a deep sautéing pan on medium to high flame and heat the coconut oil.
  3. Add mustard seeds and allow them to splutter.
  4. Add the dals and curry leaves and sauté until those turn golden brown.
  5. Add chilies and sauté 30 seconds more.
  6. Add coconut and sauté until it turns pale golden.
  7. Mix in orzo and salt and toss well to ensure even coating.
  8. Adjust the seasoning and serve hot with potato wafers.

18. Pasta Bhel Puri:

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This one doesn’t even need 10 minutes to put together. Plus, it will give a novel touch to your classic Bhel Puri. While the authentic behl comes packed with the flavors of chaat masala, mint chutney, and dates chutney, this one has a twist. I have omitted the dates chutney here; added a little more spices; and raw mango is the highlight here.

Ingredients:

  1. Spaghetti – 1 cup, crushed roughly and dry roasted until golden brown
  2. Peanuts – ¼ cup, dry roasted with peel
  3. Tomatoes – 1, large, finely chopped
  4. Onion – 1, medium, peeled and finely chopped
  5. Potatoes – 1, medium, peeled, cooked and mashed
  6. Coriander-mint chutney – to taste [Coriander and mint leaves in the ratio 1:2 ground to a fine paste with less water along with green chilies, chaat masala, and salt]
  7. Raw mango – ¼ cup, finely chopped
  8. Dhaniya powder – ¼ tsp
  9. Cumin seed powder – a pinch
  10. Salt – to taste
  11. Red chili powder – ¼ tsp
  12. Fresh coriander leaves – 3 tbsp, finely chopped
  13. Chaat masala – a sprinkle

Directions:

  1. Roast the coarsely broken pasta until deep brown, and keep aside.
  2. In a large mixing bowl, toss tomatoes, mango, onion, and peanuts with spice powders and chutney.
  3. Adjust salt to taste.
  4. Toss in roasted spaghetti and mix in coriander leaves.
  5. Serve fresh.

19. Dahi Orzo Pasta:

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This one is an Italian twist on the all-time South Indian favorite curd rice. You can use cooked orzo here in the place of rice. You can add finely chopped fruits or veggies along with the orzo to zest up the appeal of the dish.

Ingredients:

  1. Orzo – 1 cup, cooked as per the instructions mentioned in the package
  2. Milk – ½ cup
  3. Yogurt – 1 cup
  4. Salt – to taste
  5. Oil – 2 tsp
  6. Mustard seeds – 1 tsp
  7. Curry leaves – 2, roughly torn
  8. Green chilies – 2, split lengthways
  9. Cashew – 1 tbsp, roasted to golden brown

Directions:

  1. Slightly overcook the pasta so that you can mash it well using the back of a spoon.
  2. Mix milk, yogurt, and salt to mashed pasta and keep aside.
  3. Heat a pan on medium to high flame.
  4. Heat oil and add mustard seeds.
  5. Once mustard seeds splutter, add green chilies and curry leaves. Sauté for a minute.
  6. Turn off the heat and mix in cashews.
  7. Pour the mixture over the orzo mixture and mix well.
  8. Serve warm with a pickle of your choice and potato wafers.

20. Aloo Pasta Stir Fry:

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I love this combo. Flavored rich with an assortment of spices, this one tastes awesome. Cut the potatoes akin to French Fries for added visual appeal.

Ingredients:

  1. Spaghetti – 1 cup, cooked al dente and drained
  2. Potato – 2, large, peeled and sliced lengthways
  3. Ginger-garlic paste – 1 tbsp
  4. Onions – 1, large, thinly sliced
  5. Cumin seeds – 1 tsp
  6. Coriander seed powder – 1 tsp
  7. Cumin seed powder – ½ tsp
  8. Green chilies – 2, slit lengthways
  9. Red chili powder – 1 tsp
  10. Turmeric powder – ½ tsp
  11. Salt – to taste
  12. Oil – 1 tbsp
  13. Coriander leaves – 1 tbsp, finely chopped

Directions:

  1. Cook pasta as per the instructions mentioned in the package. Drain the water, rinse under cold water, and strain thoroughly.
  2. In a pan kept on medium to high flame, heat the oil.
  3. Add cumin seeds and allow them to splutter.
  4. Add onions and ginger-garlic paste and sauté until onions turns golden.
  5. Add green chilies and sauté for a minute.
  6. Add potato slices and spice powers and give a quick mix.
  7. Sprinkle water, cover, and cook until potatoes turn crispy tender.
  8. Adjust the seasoning.
  9. Mix in cooked pasta and toss well.
  10. Serve hot as a main course.

21. Sabudana Pasta Khichdi:

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An interesting twist to the classic Sabudhana Khichdi, this one really peps up your mood in the morning. Enjoy it with a relishing cup of hot coffee for a marvelous kick off.

Ingredients:

  1. Sabudana – 1 cups
  2. Macaroni – ½ cup, cooked al dente
  3. Potato – 1, medium sized, peeled and chopped into fine cubes
  4. Peanuts – ¼ cup
  5. Green chilies – 6, slit lengthways
  6. Clarified butter – 2 tbsp
  7. Curry leaves – 10, chopped roughly
  8. Cumin seeds – 2 tsp
  9. Lemon juice – 3 tsp
  10. Coriander leaves – 1 ½ tbsp, finely chopped

Directions:

  1. Wash sago thoroughly under running water thrice.
  2. Soak washed sago in 1 cup of water for about 4 hours or till sago pearls swell up and separate.
  3. Cook the pasta as per the instructions outlined in the package.
  4. Drain excess water and wash off with cold water. Transfer it to a strainer to allow the pasta to dry off.
  5. Heat a deep frying pan on medium heat.
  6. Roast the peanuts, take out the skin, and crush them coarsely.
  7. In the same pan, add clarified butter and allow it heating up.
  8. Add cumin seeds and allow it to splutter.
  9. Add curry leaves and green chilies and sauté for a minute.
  10. Add potato cubes and sauté until potatoes turn soft and done.
  11. Mix in sago and coarsely crushed peanuts. Sauté for 5 more minutes.
  12. Mix in cooked pasta.
  13. Sprinkle 2 tsp water and mix in salt.
  14. Give a quick stir. Adjust the seasoning.
  15. Turn off the heat and mix in lemon juice.
  16. Garnish with coriander leaves and serve hot.

22. Pasta Dosa:

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You can use macaroni or ear-shaped pasta as a filling for the dosa. Make sure you use it along with the classical potato stuffing used in masala dosa. I have used it as a filling for rava dosa here. Nevertheless, it is versatile enough to be used as for rice-based dosa as well as for other dosa variants.

Ingredients:

For the Filling:

  1. Macaroni – 1 cup, cooked al dente, drained and kept aside
  2. Potatoes – 3 ,medium sized, peeled, cooked and partially mashed
  3. Onions – 2, medium, finely chopped
  4. Green chilies – 3, finely chopped
  5. Tomatoes – 2, large, finely chopped
  6. Mustard seeds – 1 tsp
  7. Bengal gram dal – 1 tsp
  8. Curry leaves – 10, roughly chopped
  9. Coriander leaves – 2 tbsp, finely chopped

For the Dosa:

  1. Bansi rawa – ¾ cup
  2. Rice flour – ¾ cup
  3. Whole wheat flour – 2 tbsp
  4. Green chilies – 3 or more
  5. Salt – to taste
  6. Buttermilk – ½ cup
  7. Water – as required
  8. Cumin seeds – 2 tsp
  9. Curry leaves – 1 tbsp, finely chopped
  10. Coriander leaves – 1 tbsp, finely chopped
  11. Onions – ½ cup, finely chopped
  12. Asafetida – a pinch
  13. Oil – 2 tsp

Directions:


For the Filling:

  1. Heat oil in a pan placed on medium to high flame.
  2. Add mustard seeds and allow it to splutter.
  3. Add Bengal gram dal and sauté until golden brown.
  4. Add onions, curry leaves, and green chilies and sauté until onions turn golden brown.
  5. Add tomatoes and cook until tomatoes turn soft and pulpy.
  6. Mix in mashed potatoes and cook for 2 more minutes.
  7. Mix in salt.
  8. Add cooked pasta and mix well.
  9. Add coriander leaves and mix well.
  10. Transform to a large bowl and keep aside.

For the Dosa:

  1. Dry roast rava on a preheat kadai until just warm to touch.
  2. Soak rava in buttermilk and keep aside for 20 minutes.
  3. Grind the soaked rava with buttermilk and green chilies to a smooth batter.
  4. Mix in whole wheat flour and rice flour and salt and give a quick mix.
  5. Heat a kadai with oil.
  6. Add cumin seeds and allow it to splutter.
  7. Add curry leaves and give a quick stir.
  8. Add onions and fry until golden brown.
  9. Turn off the heat, add asafetida, give a quick mix and add to the dosa batter.
  10. Adjust salt to taste.

How to Proceed:

  1. Preheat a non-stick tawa, greased mildly, on medium heat.
  2. Lower the heat to minimum and add a ladle full of batter to the tawa.
  3. Slowly spread out into a thin large circle. [Be careful; it is not an easy task].
  4. Drizzle a few drops of oil and cook until the bottom turns golden brown.
  5. Flip over and cook for 2 more minutes.
  6. Turn over to the initial condition.
  7. Spread a tablespoon of the filling on one end of the dosa and roll it like a spring roll.
  8. Sprinkle a few drops of oil and cook for a minute more.
  9. Serve hot with a spicy chutney.

23. Clove Flavored Tomato Pasta Soup:

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I have given my mother-in-law’s recipe a twist by including spaghetti to it. My daughter loves it when I serve her this way.

Ingredients:

  1. Tomato – 6 large, washed thoroughly
  2. Water – 4 cups
  3. Butter – ½ tsp
  4. Sugar – 1 tsp
  5. Salt – to taste
  6. Black pepper powder – to taste
  7. Cumin seeds – 1 tsp
  8. Cloves – 6
  9. Spaghetti – 1 cup, roughly broken
  10. Dry ginger powder – ½ tsp
  11. Turmeric powder – ½ tsp

Directions:

  1. Add washed tomatoes and turmeric powder along with water to a large bowl and pressure cook up to 4 whistles.
  2. Meanwhile place a frying pan on medium to high flame.
  3. Dry roast coarsely broken pasta until it turns golden brown. Transfer to a plate and keep aside.
  4. Take out from the pressure cooker, remove the peels, and allow it cooling well.
  5. Add to a blender and blend to a smooth paste.
  6. Using a strainer, strain the mixture to remove seeds, if any.
  7. Add to a non-stick saucepan, mix in dry ginger powder, and allow it to come to a boil. Simmer for 3 minutes.
  8. Add water, if necessary to adjust the thickness.
  9. Mix in the roasted pasta and cook for about 2 more minutes.
  10. Season as required.
  11. Turn off and keep aside.
  12. In a small pan, heat butter. Add cumin seeds and cloves and allow it to splutter.
  13. Pour atop the soup.
  14. Serve the soup divided equally among soup bowls. 

24. Pasta Puliyogare:

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Puliyogare is quite famous across South India. It has a prominent place as a breakfast item in Karnataka while it is prepared as a part of various occasions in Tamil Nadu. You get instant puliyogare mix these days and I have used that one here for preparing this.

Ingredients:

  1. Orzo – 1 cup, cooked as per the instructions mentioned in the package, drained, and kept aside
  2. Instant puliyogare mix – 1 to 2 tsp or as per taste
  3. Clarified butter or oil – 1 tsp
  4. Roasted peanuts – 1 tbsp

Directions:

  1. Heat oil on medium to high flame until smoky.
  2. Add roasted peanuts and puligoare mix and cook for 2 minutes.
  3. Turn off the heat, mix in cooked orzo, and serve hot.

25. Lemony Pasta Indian Style:

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There are various variants of lemon flavored pasta. This one has been prepared on the lines of lemon rice, a breakfast delicacy in Karnataka and a festive recipe of Tamil Nadu. It is easy to make and can even be served as a party main course along with potato wafers.

Ingredients:

  1. Orzo – 1 cup, cooked al dente
  2. Lemon juice – freshly squeezed from two medium sized lemons
  3. Oil – 1 tbsp
  4. Mustard seeds – 1 tsp
  5. Urad dal – ½ tsp
  6. Bengal gram dal – 11 tsp
  7. Peanuts – 1 tsp, roasted
  8. Curry leaves – 10
  9. Red chilies – 2
  10. Green chilies – 2, sliced lengthwise
  11. Salt – to taste
  12. Turmeric powder – ½ tsp

Directions:

  1. Cook pasta and keep aside.
  2. In a pan placed on medium to high flame, heat oil.
  3. Add mustard seeds and allow it to splutter.
  4. Add lentils, curry leaves, and chilies, and sauté on low to medium flame until lentils turn golden.
  5. Mix in salt and turmeric powder and cook for a minute more.
  6. Mix in roasted peanuts and sauté for few more seconds.
  7. Turn off the heat and add the mixture to orzo placed in a mixing bowl.
  8. Squeeze in lemon juice and toss to ensure even coating.
  9. Serve hot with a pickle and potato wafers.

Each of these Indian pasta recipes have been tried, tested, and approved. There could be countless more Indian recipes where you could easily snug in various forms of pasta.

What is your choice when it comes to Indian pasta recipes? Do you like the confluence of flavors? Why don’t you let us know? Just scroll down to leave your comment.

Disclaimer: The images added to the recipes are just mentioned for illustrative purposes. The actual recipes and their visual appeal are bound to vary, in terms of color and look.

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